World's Best Potato Latkes

(Potato Pancakes)

Beloved, let me tell you, my Dad was one of the greatest kosher chefs in all of Long Island. Yeah he was! Although Mama was from Charleston South Carolina, and my dad was born in Georgia, the same year that I was born, the family moved to New York. Within one year, the Five Towns area of Nassau County was filled with the irresistible aroma of Fresh Corn beef, and Brisket. There were Potato Pancakes with Apple sauce, and something called 'Derma' with Brown Gravy. It was all so delicious. Daddy turned us on to Matzah Ball Soup, which contained a flavorful golf-ball- size dumpling that floated perfectly ('if it was made right') in a delicious bowl of chicken soup with fine noodles. We had Egg Barley almost everyday, and Kasha Varnishkes (Buckwheat with Bowtie Noodles) that I just could never get enough of.

Now, coming from the South, you may have easily guessed that we would have awakened each morning to a bowl of Grits with Butter; only to spend the rest of the day anxiously awaiting a dinner o f Fresh Collard Greens, with Corn Bread and Fried Chicken; but, not in my house. Most of us did not discover the wonders of fine Southern cooking until much later on. For the moment, we ate what Dad brought home; and you can believe it for sure, none of us was complaining. Truth be told, Jewish Kosher cooking was the first Soul Food that I knew. The Potato Latkes with Apple Sauce ('we called them Potato Pancakes') were my overall favorite. Over the years, I have delighted in surprising unsuspecting guests by making them a specialty at wherever restaurant that I have worked. They have never failed to please. This recipe has been developed in order to give you a sense of proportionality, which I have found to be the most comprehensive way to develop a recipe formula. You will need the meat grinder attachment on your mixer, as this method produces a more favorable texture than a grater. However, use a grater if you must. Just don't forget the Apple Sauce.

3 Lbs Potatoes, peeled

1 Med Onion

1 Cup A.P. Flour

3 Eggs

1 T Olive Oil

1t Salt

1t White Pepper

½ T Garlic Powder

½ T Onion Powder

Oil for Frying

Grind Potatoes and Onion together and let drain in a colander for a few hours with a wet towel over the top and a pan underneath to catch the liquid. Squeeze out all remaining liquid, and discard any discolored potato. Place mixture in a bowl and mix with all remaining ingredients. Adjust Seasoning. Use a tablespoon, a ladle, or an ice cream scoop to cook fritters in whatever size you like until golden brown on both sides. Serve with Apple Sauce.